Escudella i Carn d'Olla

Escudella i Carn d'Olla is a traditional Catalan stew that combines a hearty broth with a variety of meats and vegetables, making it a wholesome and satisfying meal. This dish is perfect for a cozy lunch, bringing warmth and comfort with every spoonful.

Ingredients

• Water - 1.5 liters
• Pork shoulder - 200 grams, cut into chunks
• Beef chuck - 200 grams, cut into chunks
• Chorizo sausage - 100 grams, sliced
• Carrot - 1 medium, diced
• Potato - 1 medium, diced
• Cabbage - 100 grams, chopped
• Celery - 1 stalk, diced
• Onion - 1 small, quartered
• Garlic - 2 cloves, crushed
• Tomato - 1 medium, diced
• Chickpeas - 100 grams, soaked overnight and drained
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until fragrant and translucent.
2. Add the pork shoulder and beef chuck to the pot, browning the meat on all sides for about 5-7 minutes.
3. Stir in the diced tomato, carrots, celery, and chorizo. Cook for another 5 minutes until the vegetables soften.
4. Pour in the water and bring to a boil. Once boiling, add the chickpeas, potatoes, and cabbage.
5. Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the meats are tender and the flavors meld. Skim off any foam that rises to the top.
6. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 1.5 L

Health Benefits

• Rich in protein from various meats, supporting muscle health.
• High in fiber from vegetables and chickpeas, aiding digestion.

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